Name: Cottage cheese scrambled eggs and hash browns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 large egg; 6 large egg whites; 1/2 cup 2% cottage cheese; 3/4 medium russet potato, peeled and coarsely grated; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped; 1/2 cup water

Ingredients

9 items

1 large egg
6 large egg whites
1/2 cup 2% cottage cheese
3/4 medium russet potato, peeled and coarsely grated
1 1/2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp fresh chives, finely chopped
1/2 cup water

Instructions

Prep 15 min · Cook 10 min

Place the grated potatoes in a bowl with the water to remove starch. Drain them well and squeeze very dry in a clean kitchen towel. This ensures the potatoes crisp properly.
Heat three quarters of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes in a thin, even layer. Press down with a spatula and cook until the bottom is golden brown, about 6 minutes. Flip and cook until the other side is crispy, about 4 more minutes. Season with half the salt and half the pepper, then move to a plate.
Wipe out the bowl used for the potatoes and dry it thoroughly. Whisk the egg, egg whites, cottage cheese, and the remaining salt and pepper until well combined.
Wipe the skillet clean and add the remaining oil over medium-low heat. Pour in the egg mixture. Cook, stirring gently with a rubber spatula, until the eggs are set but still look soft and creamy. Done when eggs are set but soft, 160°F.
Slide the scrambled eggs onto the plate next to the hash browns. Garnish the eggs with the chopped chives.

Nutrition

Ingredients

Instructions

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